We’re spending a couple of days in Minneapolis, eating at a number of places my cousin Mike (sous chef at Barbette) recommended. And if he recommends a place, we know it is going to be good!
Banana, Chocolate, and Nutella Brioche, a pretzel, macarons, and a cinnamon mousse dessert from Patisserie 46.
We didn't seem to have any trouble finishing these delicious treats!
Skyline view from our hotel - the Radisson in downtown Minneapolis.
Justin was a bit nervous at first, ordering at Piccolo, not really knowing what to expect. As soon as his first plate arrived, though, he was put right at ease, knowing this was going to be amazing. He started with an Soft Boiled duck egg with crispy rice, compressed butter lettuce and sake foam.
I started with a Batter fried fresh fig with nasturtiums, Iberico lomo and ricotta whey. Seemed like the best possible state fair food EVER.
Justin's pasta course, Potato cavatelli with sea urchin, bone marrow and artichoke. He referred to these as "his caterpillars."
My pasta course, Agnolotti filled with cranberry beans, with lemon butter, bread crumbs and broccoli.
Suckling pig two ways, with lacinato kale, hominy and pickled baby beets. The sausage stopped us in our tracks it was so good.
Mishima Ranch Waygu beef with beets, asparagus and shiso pickled cherries
Rabbit confit with chanterelles, sweetcorn pudding, burrata and bacon. My favorite dish of the evening. So. Incredible.
We asked the waiter for two more dishes of his choice. He did not disappoint. Burrata with heirloom tomatoes, clamato (a tomato granita) and dill pollen, and Sous vide swordfish belly with yuba knot, hon shimeji mushrooms, spring onion, and tofu puree.
Time to order dessert! Justin's question to the waiter, "How many desserts do you have?" And proceeded to order all three. This was the first one, Chocolate truffle with pistachios, meringue, candied cherry and raspberry jelly. Crazy good.
My favorite dessert - a strawberry and cherry trifle with graham cracker pastry, chocolate pearls, and Chantilly cream. Amazing.
The final dish - a vanilla sponge cake with banana cream filling, coconut pudding, and vanilla ice cream.
Definitely one of the best restaurant meals we've experienced. We'll absolutely be returning.
